| Customization: | Available |
|---|---|
| CAS No.: | 31566-311 |
| Formula: | C21h42o4 |
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It has emulsifying, resist aging and control the fat coacervation function
Assist to defoam in the foam killer, assist to foam in Ice cream, it is used in the candy, cake, bread etc. as additive, and prevents granulated sugar crystallization and the separation between the water and oil.
1. Used in the butterine and made the latex stabilization.
2. Increase emulsification in creamy sweet and galactosidase.
3. It is used in bread to improve the construction of tissue, augment storage life and increase the soft feeling and pliability.
4. Can be used in emulsified oil, just like meat products, ice cream
1. It can be directly mixed well with flour for use.
2. Put this product into warm water at about 60ºC with proportion of 1:6 to get paste shaped substance, then add it into flour in proportion to obtain better effect.
3. Melted together with the thermal grease, and do more further processing with other materials.
| APPEARANCE | White Flake | White Flake |
| Content of monoglycerides(%) | ≥ 40 | 43.8 |
| Acid value(As KOH mg/g) | ≤ 5.0 | 0.44 |
| Free glycerol (%) | ≤ 7.0 | 6.46 |
| Iodine value(g/100g) | ≤ 3.0 | 0.46 |
| Melting point (°C) | 50-60 | 56.5 |
| Saponification value(mg KOH/g) | 140-170 | 150 |
| Plumbum(mg/kg) | ≤2.0 | 0.013 |
| Arsenic(mg/kg) | ≤2.0 | 0.33 |
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